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Messages - breweite

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General Homebrew Discussion / Lost track of ABV
« on: June 01, 2014, 11:50:27 AM »
I brewed a beer and 3 months later added 3lbs of cherries and a brett strain.  What would this add to a beer's abv?  My only reading is my OG and I haven't taken any others along the way.  Ballpark figure, or a rough idea of how I could get a more accurate reading in the end??

Beer Travel / Re: Charlotte, NC
« on: May 22, 2014, 08:05:44 PM »
The problem with Charlotte is you have to drive from place to place. What are you after beer bars or breweries?

This might come in handy.

Thanks for the map.  I prefer breweries and will most likely be on the north side.  First time to Charlotte, so I don't have a clue..

Beer Travel / Charlotte, NC
« on: May 22, 2014, 10:55:16 AM »
Driving through Charlotte, NC and will have a little time there.  Any "must-see" suggestions?

I'd be worried enough to pickup a solid stopper next order or trip to the LHBS. For now, do what you can.

Just don't put the stopper on before crashing. Carboys can't handle any negative pressure.

Interesting...didn't think too much about this one. The difference in temp will prob be 20 degrees, not sure if that's too much to cause issues, but sounds like I don't want to risk it.  Good idea.

I'd be worried enough to pickup a solid stopper next order or trip to the LHBS. For now, do what you can.

I feel like an idiot, after a quick google, I know exactly what they are... Thanks again, I may do a stopper and foil!

I'd be worried enough to pickup a solid stopper next order or trip to the LHBS. For now, do what you can.

Wow, I've been brewing for awhile and didn't know these existed... thanks!

..i may have a blowoff slurry or two in the corner that I should prob take care of...

Thanks, u never worry about getting some of that fridge air sucked back in?

I want to cold condition a pale ale (3 weeks after pitching) but my fridge is full. I can place it on top of the motor in the fridge because it's a small 3 gallon glass carboy, however, an airlock won't fit.  Only a piece of tinfoil because it's about .25 of an inch from the top..  Would you recommend this, or do I risk an infection?

Kegging and Bottling / Re: Repitch with us05?
« on: April 20, 2014, 09:22:56 AM »
The saison yeast should still be ok to carbonate the bottles but it's my preference to re-yeast at bottling for high ABV and sour beers as an insurance policy. I've had some of those beers not carbonate so the small cost of a little dried wine yeast is worth it to me.

Is pitching the US05 right onto the beer in the bottling bucket OK with high ABV?

Kegging and Bottling / Repitch with us05?
« on: April 20, 2014, 08:08:11 AM »
I want to bottle my saison that I brewed back in October 2013.  I racked into a secondary and pitched Roselare blend with 3lbs of cherries in Jan 2014.  I know it would be idea to keep in secondary, but I've used roselare blend for short periods and then gone into bottles for long conditioning and I liked the results AND space saved..

Anyway, do I need to repitch some yeast before bottling, and what would the best practice be?  I only ask because I've heard there can be issues with repitching in high ABV.  Right now I'm around 10%. OR is there enough roselare blend that I pitched about 3 months ago in solution to do the carbing?

FYI - I'm going to high volumes of carbonation with my new 750 ml belgian bottles/corker and thought this would be a great beer for the new set up!

Thanks for the help.

Equipment and Software / Re: Organic muslin bags
« on: February 09, 2014, 06:44:56 PM »
I recently made the switch to organic brewing and I'm also BIAB.  I asked for organic materials awhile back on the forum and someone suggest voile.  So, I recommend just Google: Organic Voile. Tons of places to buy it, assuming you have a sewing machine or a friend, it's the best way to go.  Good Luck.


General Homebrew Discussion / Re: Sparging a Berliner Weisse
« on: January 27, 2014, 08:19:32 AM »
Kramer -
I ended up doing this, I let it sour for about 12 more hours. A longer time would've been nice but it was still really sour and tasty. I honestly couldn't notice any difference in taste.  I pitched my white labs 630 on it and now we'll see what happens. Next time, I will do a full volume mash (or at least as close as I can) just to save the extra step!

General Homebrew Discussion / Sparging a Berliner Weisse
« on: January 26, 2014, 10:52:15 AM »
I've been sour mashing for about 48 hours.  My method (BIAB):

3lbs Pils 3lbs Wheat
Mashing 3 Gallons h20 at 150F (2qt/lb)
Let it Cool to 115
Pitched a handful of umilled grains
set in my oven for 48hours
The temperature has moved up and down a little, but I've never gotten higher than 120, nor lower than 100.  I've probably been averaging 110.

The wort is extremely sour right now!  It smells and taste wonderful.  However, this is for a 5 gallon batch.  I need to still sparge about 3 more gallons of water (maybe a little less).  And then I'm going to go for a 15min boil. And then pitch WhiteLabs Berliner (I forget the #)

My questions is: how do I treat the sparge water? Will it dilute my sourness?  I'd hate to gather my collection of wort and have it not sour enough...

Other thought: beucase I'm brew in a bag, can I add that water now and then let is mash for another day?  I feel like I should've just added the entire water amount to begin with but I was worried about overflowing due to pot size.


Commercial Beer Reviews / Re: Full Sail Berliner Weiss
« on: January 23, 2014, 10:03:05 PM »
Fortunately for me, Dave Logsdon's Farmhouse Brewery is about an hour from home. I'll be stopping in to try his funky beers very soon.

Hands down my favorite brewery!  Being from Texas I was excited to try all the beers in OR, and was so lucky to stumble across this gem. I'm jealous...

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